Description
“The New James Beard” cookbook subtitled “The great new 1000 recipe cookbook in which the dean of American cookery shares the expertise of a lifetime and – with a happy new emphasis on lightness, freshness, flexibility, and surprise – presents dished for every course and every occasion, from soups to sherbets, from salads to pies” by James Beard. A Borzoi book published by Alfred A. Knopf, Inc. in 1981, this is a first edition, second printing, so stated. The book is a hard cover with a dust jacket measuring 6¼ x 9½ inches with 626 pages; the price of $16.95 is printed on the interior flap of the dust jacket. The book is in very good gently used condition, flipping through, the pages look mostly unmarked and clean but I did see a couple of stains. The dust jacket has tears / wear.
Synopsis
In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen, as well as witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.
Please note: Cheaper media mail shipping is available for this book, just select media mail as your shipping option.
